Fuchsia /ˈfjuːʃə/ is a genus of flowering plants that consists mostly of shrubs or small trees. The first, Fuchsia triphylla, was discovered on the Caribbean island of Hispaniola (present day Dominican Republic and Haiti) about 1696–1697 by the French Minim monk and botanist, Charles Plumier during his third expedition to the Greater Antilles. He named the new genus after the renowned German botanist Leonhart Fuchs (1501–1566).

There are currently almost 110 recognized species of Fuchsia. The vast majority are native to South America. The fruit of all fuchsia species and cultivars is edible, with the berry of F. splendens reportedly among the best-tasting. Its flavor is reminiscent of citrus and pepper, and it can be made into jam. The fruits of some other fuchsias are flavorless or leave a bad aftertaste.